The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 20g pistachios (Nuts)
- 1 large butternut squash
- 2 courgette
- 4 sea bass fillets (Fish)
-
200ml almond cream (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 orange
- 2 onion
- 200g Brussels sprouts
- 2 tbsp apple cider vinegar
-
40g raisins(Raisins, Sunflower Oil)
Allergens
Contains:
Nuts, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 74Kcal | 460Kcal |
| 309kJ | 1923kJ | |
| Fat | 3.7g | 23g |
| of which saturates | 0.6g | 3.8g |
| Carbohydrates | 7g | 43g |
| of which sugars | 3.3g | 21g |
| Protein | 3.9g | 24g |
| Salt | 0.03g | 0.2g |
| Fibre | 1.5g | 9.3g |
Prep in 10
High protein
5 of 5 a day
Low sat fat
Sea bass, butternut puree & pistachios
Orange, sprouts, raisins: this dish uses your favourite festive flavours in a fresh way. But the star? That'll be the sustainably sourced sea bass, pan-fried and garnished with chopped pistachios.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Boil a kettle. Finely grate the zest of the orange into a bowl and set aside. Slice the courgette into rounds. Cut the onion into wedges. Add all to a lined baking tray with 1 tbsp oil. Season with sea salt and black pepper, then toss to coat. Roast for 20-25 mins, until beginning to char.
- Peel the squash and dice into 1cm cubes (discard the seeds). Add the cream, squash and 200ml boiling water to a medium saucepan on a medium-high heat. Squeeze in the juice from the orange. Boil for 15-20 mins, stirring often, until the liquid has almost evaporated.
- Trim the sprouts, finely shred and add to a mixing bowl with the raisins. Roughly chop the pistachios.
- Season the skin of the fish with sea salt. Heat a frying pan with 1 tbsp oil on a high heat. Cook the fish, skin-side down, for 3-4 mins, until golden brown. Flip and fry for a further 2 mins, then add half the zest to the pan. Fry for another minute, until the fish is cooked.
- Mash the squash in the pan to a semi-smooth puree. Stir in the remaining zest; season with sea salt and black pepper. Remove the vegetables from the oven and add to the bowl with the sprouts. Add the vinegar and toss well.
- Serve the squash topped with the roasted vegetables, sprouts and sea bass. Garnish with the pistachios.
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